Bread – Simplified and Complicated

Attention!
The information in the post may be incorrect.
Using the advice provided may cause muscle pain, a hurricane of flour, and in extreme cases lead to baking bread.
Before use, consult a baker or psychotherapist.

In short:

Composition:

1 cup of sourdough
2.5 cups of water
9.5 cups of flour or 9 cups of flour and a handful of leftover bread
14g salt
10g of yeast
a teaspoon of glucose

Order:

sourdough
water
leftover bread
some flour

the rest of the water
glucose
yeast
salt
remaining flour

The most important:

– 2 days of preparation from evening to evening
-4 steps of adding ingredients
- a pot and a stick are used for mixing
– after adding a portion of the ingredients, set the mixture aside in a quiet place and cover it with a cloth (the stick can be left inside the pot – who would wash it so many times?)
– portion for 2 cake tins
– warm tap water is best for bread dough
– rising at room temperature
– the oven heat is turned on at the end to achieve the right level of rising
– baking max. 50 minutes at 175°C and convection (time counted including heating)
– role of water – spraying the loaves and in the oven a container with water
– active leaven – fed frequently, or at least the day before
– it takes about 3 hours from placing it on the pastry board to baking it

Preparation – in a detailed summary 😉

1. Evening - 10:00 PM:

A glass of sourdough
Blended bread scraps (or half a cup of rye flour)
2 cups of water (I mixed the bread in 1)
3 cups of rye flour

We rest for 12 hours and the dough works

2. Morning – 10:00:

Half a glass of warm water (in which I dissolved glucose and yeast)
A teaspoon of glucose
10g of yeast
14g salt
2 cups of wheat flour

3 hours

3. Around noon – 1:00 p.m.:

2 cups of wheat flour

3 hours

4. Afternoon – 4:00 PM:

1 cup wheat flour
Laying out on the pastry board
1 cup flour
Knead gently until all the loose flour disappears from the pastry board.

Forming loaves and placing them in buttered baking tins
Spraying with water

Rising 16:30

Rising at room temperature for 60 minutes
Spraying with water and placing 2 metal cups with a small amount of water
Rise in a warm oven until risen (10-30 minutes)

Baking approx. 6:00 PM

Set the oven to 175°C and convection. From this point on, the baking time is counted.
Bake for 45 minutes.
The bread can stand for another 5 minutes in the turned off hot oven.

Spray with water after removing

Oh yes, sourdough

Props:
sterilized jar and cap
rye flour (preferably wholemeal)
clean fresh water
a twig or something else made of wood

Magic:
Flour and water are added to the jar a little at a time, preferably daily.
The proportions must be more or less and not different.
You can mix by swirling the jar or using a wooden spoon.
Smelling and surprise are important.
If it gets moldy, throw it away, and only then.